RECIPE: ISO side dish or appetizer rec: that use Ramekins....Preferably something make ahead.

RECIPE:
B

barb_b

Well-known member
I found some fun recipes for mashed pots, sweet pots, etc...BUT, they are already on our menu...(Traditional family recipes). I would really like to be able to use those Ramekins that I got at the garage sale....Any thoughts? Make ahead is a plus; Dessert is being handled by other family members....TIA,

Best,

Barb

Edited to say that this is for Thanksgiving....

 
Yes, Shaun's asparagus flans. You would serve them on separate plates.

I used shallow individual leaf-shaped nonstick pans with a pronounced centre stem near which I laid a thin strip of asparagus.

They could be done in round ramekins (don't know what kind you have) with just a little sauce on the plate and herb leaf on the side.

I've done them ahead and baked them at the last minute. The only trick is getting the right degree of puree. And that you need to just work at.


Sformata di Asparagi For 4 servings
Asparagus Flan

Don't puree the asparagus to a mush--you want some visible pieces of asparagus. However, if you make this with squash or roasted red pepper, you want a smooth puree.

The sformata mixture can be poured into molds and chilled 1 day before. The sformatas can be baked earlier in the day and reheated. The fonduta can also be carefully reheated.

1 heaping c. steamed & coarsely pureed asparagus (about 1 lb fresh)
3 large eggs
1/2 cup heavy cream
1 Tbsp grated Parmesan
Salt and pepper

Preheat the oven to 350F. Beat together the eggs, cream, cheese, salt and pepper. Stir in the asparagus puree.

Butter 4 small round molds (such as 3-inch nonstick tartlet pans), line the bottom with parchment, butter the parchment, and lightly flour the molds. Pour in the sformata mixture. Place molds in a bain marie and bake for 35 minutes or until firm.

Remove molds from the bain marie and let cool on a rack for 10 minutes before unmolding. With your fingers, gently pull the sformata away from the sides of the mold, and unmold onto serving plates.

Parmesan Fonduta
2 sage leaves--chiffonade
1/2 cup heavy cream
1 egg yolk
1/2 cup finely grated Parmesan

Heat the cream and the sage and let simmer over a low heat for a minute or two. Remove from the heat and let steep for 10 minutes. Squeeze the sage dry over the cream to release its juices, and discard. Whisk in the egg yolk and the cheese. Return the pan to a low heat. Stir until the cheese has melted and the sauce coats the back of a spoon. Remove from heat and strain to remove any cheese solids. The mixture can be foamed in a siphon for a lighter, elegant presentation.

Recipes by Susan McKenna Grant, Agriturismo La Petraia, Radda in Chianti http://www.lapetraia.com

 
REC: Corn Casserole

This should easily adapt to individual greased ramekins. this is always a popular side dish!

Corn Casserole


SERVES 8 -10 (change servings and units)
Ingredients
2 eggs, beaten
1 (14 ounce) can whole kernel corn, do not drain
1 (14 ounce) can cream-style corn
1/4 cup butter or margarine, melted
1 (8 1/2 ounce) box Jiffy cornbread mix
Directions
1 Mix first 3 ingredients together.
2 Add: margarine and Jiffy corn bread mix, Pour into well greased 8x8 casserole dish.
3 Bake for 1 hour at 375 degrees.

 
At this time of year 1 cup pureed hubbard or butternut squash would work, but that may be too much

starch with potatoes also on the menu. (I say this only because I don't eat asparagus except when it's local and seasonal, so asparagus and Thanksgiving just don't go together for me -- however it IS a wonderful recipe.)

 
Flan! I would put half a croissant in the bottom

of the well buttered ramekin, cut side facing up, topped with the finely chopped, sauteed bacon and leeks (not pureed), parm cheese, and covered with the egg mixture. My kind of bread pudding! Colleen

 
Coloured Flans (Vegetables)

Coloured Flans
Recipe by Laura Calder from French Food At Home
Ingredients

* 2 cups puréed vegetable, such as squash, carrot, or peas
* 250 ml chicken stock
* 250 ml whole milk or Cream
* 2 tablespoons grated Parmesan
* Salt
* Pepper
* Nutmeg
* 5 lightly beaten Eggs
* 2 tablespoons chopped fresh Herbs optional

Method

* Heat the oven to 325°F/160ºC.
* Mix the puréed vegetable with the stock and cream in a saucepan, just to the boiling point.
* Stir in the cheese and seasonings.
* Whisk in the eggs in a bowl, and whisk the hot vegetable mixture in on top.
* Stir in the herbs if you’re adding them.
* Divide the mixture among eight buttered ramekins (or a casserole dish).
* Set them in a bain marie and bake until set, about 25 minutes.
* Chill thoroughly before serving so it sets (if you try to unmould it hot it will be quite sloppy).
* If you like, you can make a herb-butter dressing for them: melt butter or heat olive oil, and stir in a herb such as sage (for squash pots) or mint (for pea pots) or basil (for tomato pots), etc...

 
Parmesan Flan

Parmesan Flan
Recipe by Laura Calder from French Food At Home
Ingredients

* 1 Bay leaf
* 1 Clove peeled and cut in half Garlic
* 4 Eggs
* 2 egg yolks
* 200 g finely grated parmigiano reggiano
* Salt
* White pepper
* 750 ml milk & cream

Method

* Bring the milk, cream, bay leaf, and garlic to the boiling point in a saucepan.
* Turn off the heat, cover, and leave to infuse 15 minutes.
* Beat the eggs and cheese together in a bowl.
* Whisk in the cream mixture.
* Taste and add salt and pepper, if needed.
* Strain into a baking dish or into six ramekins.
* Set in a bain-marie and bake until just set, 35 to 45 minutes.
* Serve with a side salad.

 
Rillettes

Rillettes
Recipe by Laura Calder from French Food At Home

Yield: about 2 cups/500 ml
Ingredients

* 2 sprigs Thyme
* 1 Bay leaf
* 4 peppercorns
* 2 stems Parsley
* 500 g pork butt
* 500 g Pork Belly
* 250 g Lard
* bones pork
* ½ cup white wine or water
* 1 Garlic Clove peeled and given a whack
* ¾ teaspoon Salt
* Cayenne pepper

Method

* Put all the ingredients in a cocotte or in a heavy-bottomed saucepan.
* Cover and cook very slowly for about 3 hours in a 300ºF/150ºC oven (or simmering on low heat on stovetop) until the meat is so tender it falls apart. (Check the meat at half-time. If it looks dry, add a little water.)
* Strain the liquid into a clean saucepan.
* Pluck the bones and flavourings out of the meat, and discard.
* Shred the meat very, very fine with two forks.
* Add it to the strained juices.
* If necessary, cook down until virtually no liquid remains, but the meat mixture is still moist and juicy.
* Taste and adjust the seasonings.
* Pack into ramekins.
* Cool.
* Cover and refrigerate for up to a week.

 
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